Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient
Okara is a major industrial-waste, generated as a by-product from the soymilk manufacturer. Since okara has a high nutritional value, reusing it as a substrate for fermentation is an economical and environmentally friendly option. Lactic acid bacteria fermentation is being used to improve the aromat...
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2021
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my-usm-ep.592752023-08-28T03:28:08Z Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient 2021-11 Lim, Siew Khim T1-995 Technology(General) Okara is a major industrial-waste, generated as a by-product from the soymilk manufacturer. Since okara has a high nutritional value, reusing it as a substrate for fermentation is an economical and environmentally friendly option. Lactic acid bacteria fermentation is being used to improve the aromatic fraction, by reducing hexanal, which is responsible for off-flavour and increase ketones with fruity and buttery notes in fermented food. The first stage of this study was aimed to optimize the pre-treatment of soy okara on the extraction of reducing sugars by applying a multi-enzyme complex, Viscozyme. 2021-11 Thesis http://eprints.usm.my/59275/ http://eprints.usm.my/59275/1/LIM%20SIEW%20KHIM%20-%20TESIS%20cut.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri (School of Industrial Technology) |
| institution |
Universiti Sains Malaysia |
| collection |
USM Institutional Repository |
| language |
English |
| topic |
T1-995 Technology(General) |
| spellingShingle |
T1-995 Technology(General) Lim, Siew Khim Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient |
| description |
Okara is a major industrial-waste, generated as a by-product from the soymilk manufacturer. Since okara has a high nutritional value, reusing it as a substrate for fermentation is an economical and environmentally friendly option. Lactic acid bacteria fermentation is being used to improve the aromatic fraction, by reducing hexanal, which is responsible for off-flavour and increase ketones with fruity and buttery notes in fermented food. The first stage of this study was aimed to optimize the pre-treatment of soy okara on the extraction of reducing sugars by applying a multi-enzyme complex, Viscozyme. |
| format |
Thesis |
| qualification_level |
Master's degree |
| author |
Lim, Siew Khim |
| author_facet |
Lim, Siew Khim |
| author_sort |
Lim, Siew Khim |
| title |
Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient |
| title_short |
Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient |
| title_full |
Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient |
| title_fullStr |
Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient |
| title_full_unstemmed |
Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient |
| title_sort |
enzymatic hydrolysis of soy okara and fermentation using lactobacillus sp. to improve its nutritional and functional benefits as functional food ingredient |
| granting_institution |
Universiti Sains Malaysia |
| granting_department |
Pusat Pengajian Teknologi Industri (School of Industrial Technology) |
| publishDate |
2021 |
| url |
http://eprints.usm.my/59275/1/LIM%20SIEW%20KHIM%20-%20TESIS%20cut.pdf |
| _version_ |
1776101277837557760 |